|14 teaspoons||Salt BEIGNETS:|
|4 larges||Eggs Oil for frying Powdered sugar|
Mix: Combine and store in an airtight container.
Beignets: Bring butter, water and sugar to a boil, remove from heat.
Add mix and beat with a wooden spon until mixture leaves sides of pan. Add eggs, one at a time, and beat until mixture is smooth. Heat 4" oil in a heavy 5-6 quart saucepan to 360. Drop dough by tablespoonfuls into the oil and cook about 3 minutes until each is puffed and golden brown. Drain on paper towels and sift powdered sugar over each one.
Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by Carolyn Shaw 11-94
Submitted By CAROLYN SHAW On 11-17-94
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